Roasted Acorn Squash

Fall means one thing in my house: acorn squash.  We wait all year for the first day of Fall and no matter what day it lands on, I always make the same thing...a garlicky pork loin roast with an herb crust, white and wild rice, crusty rolls, and roasted acorn squash.

Too many people don't make any of the squashes (acorn, delicata, butternut, spaghetti squash. etc) because they simply don't know how.  But don't let a vegetable scare you--I'm here to help. You'll be surprised at how easy they are, and they look impressive, too. Try something new--you AND your family will be glad you did :)

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WHAT YOU WILL NEED:

1 acorn squash serves 2 people (so buy as many as you have guests)

butter

light brown sugar

salt

Preheat oven to 350 degrees

Cut squash in half.  Each half serves one person.

Scoop out the seeds and scrape clean, like you would a pumpkin (you can also roast them like you would pumpkin seeds)

scape out seeds on the right to resemble cleaned half on the left

Place each half in a large roasting pan

In each half, place 1 tablespoon butter and 1 tablespoon brown sugar.  Fill pan with approx.  1 inch of water so the squash will steam while cooking and won't dry out

Roast 1 hour on 350 degrees

ready for the oven

When finished, spoon a little of the brown sugar liquid on the edges of the squash and sprinkle lightly with salt

melted butter and brown sugar, right out of the oven

Place squash in a bowl for individual servings alongside each plate.  This way, the squash will remain upright when eating 

 

(originally posted 9/14)

Fish Fry

Labor Day weekend is upon us.  No doubt you'll be feeling the fun gathered with family and friends, going to cookouts, etc.  How about when everyone comes to YOUR house though, you do something a little unexpected...like a fish fry!  Ya?  Awesome...

It's the freshest fish, fried all at once in batches, then laid out for your guests to help themselves to some crispy, cornmealy, hot, flaky goodness.  Doesn't that sound good? And once your friends try it and thank you all over the place, you'll be the star of the show.  Doesn't that sound even better?  :)

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(WHAT YOU WILL NEED)

Get yourself a fryer.  They're affordable and easy to use, and way less messy than a cast iron skillet.  I bought mine (DeLonghi) for $80

fresh fish filets, trimmed and cut into large pieces.  
(They should be a firm white fish.  I used black grouper and mahi)  
oil for frying (peanut or canola, for its high smoking point)
cornmeal
all-purpose flour
cornflake crumbs
milk
eggs
hot sauce or sriracha
Cajun seasoning or cayenne pepper
optional condiments:  tartar sauce, cocktail sauce, lemon

How much of everything you use depends on how many people you are having.  Adjust accordingly, you'll know--

Make the coating for the fish:
Use equal parts flour and cornmeal, then half that amount of cornflake crumbs
For instance: 1 cup each of flour and cornmeal, and 1/2 cup of cornflake crumbs, plus a few shakes of cajun seasoning, salt, and pepper.  Combine in large zip lock bag

Make egg wash:
Whisk together 2 eggs, a little milk, and some hot sauce in a bowl.  

egg wash and coating

Place some fish in egg wash, then shake in coating, then fry according to your fryers instructions.
Drain on newspaper covered with paper towels, and sprinkle a little salt on top
Do this in batches until all the fish is cooked.

** I serve this fish with jalapeno corn bread and a cool spicy mango salsa.  If you want to try it, I've included the salsa recipe for you.  The cornbread is just my favorite boxed mix with jalapeno slices on top.

 my jalapeno plant

MANGO SALSA:

2 or 3 mangos, diced
1/4 of a red onion, diced
1 handful fresh cilantro, chopped
1 jalapeno pepper, seeded and chopped
juice of 1 lime
1 red bell pepper, chopped

Stir all in bowl and chill in refrigerator.  Before eating, stir and season with a little salt and pepper to taste.

* first published 9/17

Rustic Greek Salad

The heat of summer calls for something refreshing, like this rustic Greek Salad. It's likely different than the ones you've had before--there's no lettuce or red onion, but the rest of the usual suspects are there.  Vegetables that are chunky and crisp, with tangy cheese, fresh herbs, and a vinegary dressing.  Eat it for dinner with your favorite grilled meats and seafood, or by itself with some crusty bread and large pieces of feta for a light lunch.  Summer calls for easy, cool, and delicious--here it is  :)

WHAT YOU WILL NEED

1 pound cherry or grape tomatoes, halved

1 large green bell pepper, cut into large pieces

1 cucumber, seeds removed.  Cut into large pieces

1 6-ounce can medium size pitted black olives, drained and olives left whole (not kalamata)

feta cheese

fresh dill

olive oil

red wine vinegar

dijon mustard

kosher salt/cracked black pepper

Make dressing:

I only know how to make it, not how to measure it, so just add these ingredients until they taste right to you.  It's salad dressing, you really can't mess it up.  Here's what I do:  

into a small jar, count 1-2-3-4-5-6 red wine vinegar.  Add a pinch of salt and pepper.  Add 1/2 teaspoon of dijon mustard and 1-2-3 olive oil.  Cover and shake until it emulsifies and becomes thick.   I like my dressing to be bracing and vinegary, but do what you want--you're in control and I know it will work for you--

Place vegetables and olives in large bowl.  Add some fresh dill and crumble in large chunks of feta.  Pour as much dressing on as you want (maybe save a little for later when you serve it).  Sprinkle a little salt and pepper, stir and taste.  Cover and place in refrigerator up to 4 hours so that the dressing soaks into the vegetables and the salad chills slightly.

When ready to eat, stir and taste for seasoning or more dressing--serve.

Linguini with Grilled Corn, Portuguese Sausage, and Clams

 

After two days spent in Fall River, MA (one business, one pleasure, and if you've never been to the Lizzy Border Museum I highly recommend it), we stopped in New Bedford for an early dinner.  This pasta is based on the dish I had that day, and it's like summer in a bowl.  Linguini with fresh tomatoes, grilled corn, spicy Portuguese sausage, and clams, in a garlicky lemon broth.  If you don't have time to grill the clams, you can use high-quality canned--just drain and rinse them well, it will still be delicious  :)

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serves 2

(WHAT YOU WILL NEED)

10 littleneck clams, scrubbed 

1 small shallot, chopped fine

1 link portuguese sausage (linguica or chourico) - I use chourico for it's spice.  Slice lengthwise for grilling

1/2 pound linguini

1 pound cherry tomatoes, halved

2 ears corn, grilled and kernals cut off the cob

fresh basil, chiffonade

2 cloves garlic, chopped fine

1/2 lemon

chicken broth

white wine

1 tablespoon butter

olive oil

2 small pinches smoked paprika

optional:  grilled bread

Grill the clams, corn, and sausage (I use a charcoal grill).

When done, I take the clams inside and chop them, cut the corn off the cob, and slice the sausage across into half-moons.  

If you're a whole belly clam lover, go ahead and leave them like this and add them to your bowl in the shell, before you pour the sauce over them

Cook pasta.  While it's cooking, make the sauce:

Drizzle olive oil in the pan and add butter, heat over medium/med-high heat.  Saute shallot until soft and a little brown, then add garlic and soften.  Do not let it burn.  Add sausage, chopped clams, and tomatoes.  Splash some chicken broth and white wine into the pan and swirl all, letting it bubble nicely so the flavors come together--add pinches of salt, pepper, and smoked paprika. Add cooked pasta to the pan.  Mix all and place in a bowl, squeeze fresh lemon over the top and sprinkle with basil.

Chicken Satays with Thai Peanut Sauce

Memorial Day weekend is upon us.  If you're having guests over, fire up the grill.  This way, the food is done and you can set it out for people to eat as they please.  So super easy.  That frees you up for the fun stuff like lawn games, catching up with friends, and frosty drinks in the cooler.  Yippee, summer's here!!

 WHAT YOU WILL NEED:

Each chicken breast makes 3 satays, and I usually plan on 2-3 per person, so buy as many chicken breasts as you will need to feed your friends

your favorite store-bought thai peanut sauce (mine is in the international aisle at the grocery store)

salt/pepper/lemon pepper/garlic powder

1 lemon, sliced in half

dry roasted, salted peanuts

olive oil

12-inch wooden skewers

NOTE:  Serve with chilled vegetables and some hummus or tzatziki, to take the heat off the peanut sauce.  I like radishes, carrots, red bell pepper, and cucumber but use your favorites

This is my favorite peanut sauce, spiiicccyyyy...

Soak skewers in water for a few minutes so they don't catch on fire on the grill

Slice chicken breasts lengthwise into threes and insert the skewers.

Drizzle with olive oil and sprinkle with the spices.  

Grill chicken until done and remove to platter.

Also grill the lemon, cut side down, and squeeze onto the skewers while the chicken is still hot so the juice soaks in.

Chop a handful of peanuts.  Place sauce in a bowl and sprinkle the chopped peanuts on top.

Serve with fresh vegetables on the side

White Lasagna

This is so nice for a Spring luncheon.  Asparagus, mushrooms, and shredded chicken covered in a light parmesan cream sauce has your mother's name written all over it this Sunday.  Paired with a fresh arugula salad and some bubbly prosecco, you have the beginnings of a wonderful Mothers Day.  OR, you can just make it for yourself and enjoy a relaxing weekend at home.  Heaven :)

WHAT YOU WILL NEED:

1/3 cup flour

1 garlic clove, minced

1 cup whole milk

8 ounce canned mushrooms, drained*

3 small (or 2 large) boneless, skinless chicken breasts - cooked & shredded

8 ounces grated mozzarella cheese

1/2 pound fresh asparagus, cut into thirds

8 ounces lasagna noodles, cooked (or pasta sheets found in the refrig section, such as Rana)

1/4 cup butter

2 - 14.5 ounce cans chicken broth

1 cup parmesan cheese (the green can is fine for this) 

salt/pepper

* I know you're saying "Christine, do I need to use canned mushrooms?"  YES--fresh mushrooms are like little sponges and I made the mistake of using them the first time I made this.  They soaked up all the sauce and all I was left with was naked, dry lasagna. Yuck.

Preheat oven to 350 degrees

In a sauce pan, melt the butter and stir in the flour, stirring for a few minutes to cook the floury taste away.  Add garlic, chicken broth, and milk.  Sprinkle with salt and pepper.  Cook and stir on medium/low heat until bubbly.  Next, stir in 1/2 cup of parmesan cheese and mushrooms.  

In 9x13 baking pan, place a layer of cooked noodles.  On top of them, add asparagus, shredded chicken, mozzarella, and 1/3 of the sauce.  Add remaining noodles and the rest of the sauce over the top. Sprinkle with the other 1/2 cup of parmesan cheese.

Bake at 350 degrees for 50 minutes.  Let sit 5-10 minutes before serving.

Crockpot Ham & Navy Bean Soup

Make this soup before the heat of summer arrives down south, and it's still cool up north.  Don't worry if you don't have a leftover ham bone--use a ham hock or diced ham steak from your grocery store, it will still be delicious.

WHAT YOU WILL NEED

leftover ham bone from the freezer, thawed

16 ounces dried Navy or Great Northern beans (no need to soak)

64 ounces (8 cups) chicken broth

2 or 3 large carrots, chopped in bite-size pieces

2 stalks celery, chopped in bite-size pieces

3 sprigs fresh thyme

1/3 bay leaf

salt/pepper/garlic powder (maybe a 1/4 tsp of each)

1  14.5-ounce can diced tomatoes

optional:  small diced yellow onion (I don't always add this because sometimes it can make the soup a little sweet)

crockpot

Place ham bone in the crockpot, then the rest of the ingredients.  Cook on low for approx 6 hours.  Vegetables should be tender and ham should be falling off the bone.  If not, let it cook a half hour longer.

Remove the bone (or ham hock) and take all the ham off, chopping into bite-size pieces.  Place ham back into soup and stir, season with salt and pepper to taste, and cook for 1/2 hour more.